• Mix the batter. Mix the flour, nutmeg, eggs, buttermilk, dijon, salt, and pepper together until a thick batter forms. Transfer the batter to a piping bag or a large ziplock bag.
• Boil the spaetzle. Bring 3 quarts of water to a simmer and season with 1 tablespoon of salt. Cut a small hole at the end of the piping bag and pipe small pieces into the water (about an inch and a half long). Cook for 1 minute, or until the spaetzle float, and then use a slotted spoon to transfer the spaetzle to a baking sheet coated with a little olive oil. Repeat until all the batter has been used up. You can make spaetzle several days in advance, just toss the noodles with oil and store in an airtight container.
• Serve the spaetzle. Melt the butter in a skillet and just when the butter is turning golden brown, add the spaetzle to the pan. Cook for 1 minute per side, until slightly golden brown. Add the chopped parsley to the pan and season to taste with salt and pepper. Top with a squeeze of fresh lemon and serve right away.

Storage Instructions

• The spaetzle can be made and boiled in advance, just be sure to toss it with a bit of oil and store it in the fridge in a airtight container. Right before you plan to serve it, let it cook in the brown butter for a few minutes, until it's warmed through.

  To freeze: Place the boiled spaetzle on a baking sheet on parchment without any of the pieces touching. When they're frozen solid, transfer them to a freezer safe ziplock bag. They can be warmed from frozen, just add a couple of tablespoons or water or stock to the brown butter and cover the pan until the spaetzle are warmed through.